Easy Walnut Pesto Recipe (2024)

FAQs

Why is my walnut pesto bitter? ›

Some nuts, walnuts in particular, are notorious for leaving a bitter aftertaste, especially if they have been poorly stored. If your garlic is past its best, it may still be salvageable, but you should take extra care to remove the green "germ" from the middle of each clove, as these can be very bitter.

Properly made pesto tastes fresh and zingy and balanced, not muddy. Each flavor component is identifiable—the fragrant basil, the pungent garlic, the buttery olive oil and sweet pine nuts, the tangy cheeses—and yet none dominates. Basil is the star, for sure, but its perfume works in balance with the other ingredients.

If choosing between pine nuts and walnuts, pine nuts is my preference. The nuts are softer and more subtle in flavor. They add a little bit of texture and a little bit of flavor. Pesto with pine nuts is really good, but pine nuts are also really expensive.

Combine basil, walnuts, Parmesan, oil, garlic, and salt in a food processor. Cover; process until nearly smooth. If needed, add water, a tablespoon at a time, to thin to desired consistency.

Anything sugary will work: granulated white sugar, honey, fruit juices, even sweet dessert wines. Acid in the form of vinegar or citrus juices can make a pesto taste less bitter and could even enhance the flavour of the sauce at the same time.

Preparation. Bring four to five cups of water to a boil in a wok. Place walnuts in boiling water for five minutes to remove bitter taste.

It might sound easier to throw the store-bought stuff in your shopping cart, but in reality, low-effort homemade pesto with its minimal ingredients tastes better, feels fresher and is 100 percent worth it.

Italian pine nuts are considered the finest in the world and are therefore eye-wateringly expensive. To make cost savings, many big producers source their pine nuts from China. Not a big issue, you might think, but these pine nuts are notorious for leaving a metallic aftertaste for some people, and that can last weeks.

Pesto can be a bit on the chunky side, or almost like a uniform green paste. It really comes down to personal preferences or what you're using it for, but smoother pesto yields a better flavour and greener colour throughout whatever you toss it through.

Pine nuts are fairly expensive so it's not unusual for people to substitute other nuts or seeds to make pesto. The traditional substitute was walnuts. But you can take your pick of nuts -Pistachios, almonds, or (walnuts ) and even seeds like sunflower, sesame, and pumpkin can replace the traditional pine nuts in pesto.

What are the expensive nuts for pesto? ›

Macadamia nuts offer a creamy, buttery flavor that is incredible in pesto. They are very expensive nuts, however, so don't plan on using them as a cost-effective alternative to pine nuts.

How to replace pine nuts? Pine nuts in pesto can easily be replaced by other nuts: walnuts, pistachios, almonds, and even sunflower seeds, are all a perfect pine nut replacement. You can even make your pesto based on otherwise wasted food, such as carrot greens.

It will keep in the refrigerator for about a week. Pesto can also be frozen in an airtight container for up to 6 months. I suggest dividing it into the compartments of an ice cube tray and freezing.

It is the normal process of oxidation of basil. You can try to put more lemon juice and olive oil to prevent it, but my advice is to better freeze it! It will surely oxidize otherwise, when made fresh it is not really meant to be kept for a long time in the fridge.

FAQ: How Long Does Homemade Pesto Last? You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week or freeze for up to 2–3 months. Let it thaw at room temperature or in the refrigerator.

“Extra-virgin olive oil contains bitter tasting polyphenols coated by fatty acids, which prevent them from dispersing. If the oil is emulsified in a food processor, these polyphenols get squeezed out and the liquid mix turns bitter.

Walnuts contain natural compounds, including tannins, which contribute to their bitter taste. Soaking walnuts in water can help reduce the bitterness by leaching out some of these compounds.

If your pesto taste bitter, it is probably your olive oil. Since olive oil is an integral ingredient, you must use a quality extra virgin olive oil. Overuse if a machine. It shouldn't become a sauce.

Spoilage is accelerated even more in the presence of light, oxygen, and heat. Storing nuts (and seeds) in the fridge or freezer limits their exposure to all three of these, and will result in your nuts tasting less bitter and more flavorful for a longer period of time.